Prep Time: 5 minutes
It is sad to imagine a world without caramel, and for some vegans it is their reality. All those memories of eating dulce de leche out of the container are shattered when you realize that it is made from cows milk. So years pass and you think about that lovely flavour and wonder if there is a vegan version. You turn to the internet to research "vegan caramel" and you find MANY recipes which all seem amazing. I've tried a few variations now, using different ingredients such as almonds, walnuts, coconuts, cashews and dates and have combined the best of these ingredients to create this AMAZING raw caramel.
You are in for a treat! Here we have a creamy brown caramel sauce made with dates and coconut. The dates have a dark, yet sweet flavour and the coconut is smooth and creamy. One can never go wrong with coconut.
This sauce is so good that it is tempting to eat all of it right out of the food processor, even before pouring it into jars. It can be used as a spread on toast, used in your favourite desserts, added to ice cream, or be a filling in a delicious chocolate truffle!
This recipe is for a salted caramel, and if you prefer something a bit sweeter, simply omit the salt. Also, if you feel like a thicker caramel, such as a candy or fudge, use 1/2 cup of coconut oil and then chill the caramel after it is mixed.
For 2 cups of caramel
- 1/2 cup Medjool date paste
- 1/4 cup coconut milk
- 1/4 cup coconut syrup (or any syrup)
- 1 tablespoon coconut oil
- 1/2 teaspoon salt
- Combine all ingredients in a food processor and process until smooth. This should take a few minutes as date paste is usually stringy. Eat right away, or store in a sealed container in the refrigerator.